Shrimp & Andouille Cobb Salad

Shrimp, Avocado, and Bacon Cobb Salad with Sugarcane Vinaigrette

This is a dinner salad, not a side salad, and oh my God is it good!  I can't think of another salad that I like more than this one.  This salad is best if you get the dressing, eggs, shrimp, and bacon ready in the morning and get them into the fridge to cool down.  Somehow warm shrimp and eggs on a cold salad doesn't sit right with me.  We tend to make this on a weekend when we make bacon and eggs for breakfast when we can just cook a little extra bacon for the salad.  This recipe serves four but can easily be halved
Salad
4
 slices of bacon cooked until crisp and crumbled
2 Lbs cooked shrimp, headed, peeled, and deveined
1 tsp
 Creole seasoning
1 tbl
 olive or canola oil
4
 hard boiled eggs, peeled, and diced
1 head iceberg lettuce (or 2 heads of romaine lettuce)
4 hass avocados, halved, seeded, peeled and diced
1 can corn kernels, drained
½ cup shredded Parmesan cheese, or the cheese of your choice


Sugarcane Vinaigrette
½ cup white vinegar
¼ cup cane syrup (we use Steen's, you can get it in most supermarkets in the syrup section)
⅓ cup Creole mustard (DO NOT use yellow ballpark mustard!)
1 tsp granulated garlic
¼ cup olive oil

This easier if you cook a few of the ingredients a few hours or even a day or two ahead of time.

Cook the bacon, crumble it, and put it in the fridge to cool.

While the bacon is cooking, preheat the oven to 400°.  Put the shrimp in a mixing bowl, add the oil and Creole seasoning, mix to combine, and then spread them out on a foil lined baking sheet.  Bake the shrimp for 10 minutes, let them cool, then place them in a Tupperware type container with a paper towel on the bottom and refrigerate.

Hard boil the eggs, peel them and put them in a paper towel lined Tupperware type container and refrigerate.

Mix the ingredients for the dressing together and refrigerate.

When you are ready to assemble the salad, chop the eggs, halve, seed, peel, and dice the avocados, cut or shred the lettuce into 1" to 1½" pieces, and drain the corn.  Put the lettuce on the bottom of each bowl, top with the corn, bacon, shrimp, cheese and avocados in that order and drizzle with the vinaigrette.

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